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MY SHIELD 


The stars and the stripes 

or the red, white and blue 
Will tell you the brightness 
I'm wishing for you. 


* 

WAR RECIPES AND MENUS 

FOR 

Meatless and Wheatless 


DAYS 





,133 


THE FLAG 

You are made of starshine, 

Of moonlight and dew 
And all the dreams your myriad sons 
Hove woven into you: 

You are red with sunshine, 

White with mist 

And blue the hue of candid eyes which 
truth has kissed. 

You are made of wishes, 

Bright with tears— 1 
The silver spoils of maiden’s toils 
Who gave you their years; 

Whose sons have raised you proudly 
And died that you might live; 

Whose lonely hearts seek recompense 
in what they gave—and give. 

You are made of sorrow— 

But you are made of hope, 

In earnest of the freedom 

Toward which we tread and grope; 
Courage bears you onward, 

Faith shall keep you whole, 

Ideal of the nation’s mind—symbol of 
its soul! 

—W. P. Lawson, of the Vigilantes. 

©CI.A477724 

NOV 26 1917 


THE WOMAN’S PART 


So it has come at last you say—the call? 

I did not know, 

Nor can I realize the truth, at all; 

But when you go, 

No hand but mine yon gleaming sword shall take 
Down from its place, 

That you may wield it well, for honor’s sake, 

A little space. 

A little space, perhaps; yet it may be, 

Since God is good^ 

That He will send my soldier back to me — 

(Ah, that He would!) 

But in the mean-while, soldier-lover, see 
How keen this blade! 1 

Strike deep, lest Justice, Truth and Liberty 
Shall stand betrayed. 

I am for peace—and fain, love, would I lie 
In your dear arms. 

Knowing myself, while happy moments fly 
Safe from all harms; 

I am for peace—but when a tyrant hand 
Shall lift to smite 

And menace our beloved native land 
With evil migh't. 

Then I can say farewell, and watch you go 
To do your part, 

Cheered by my godspeed; for no tears shall flow, 
(Lie still, my heart!) 

And be our parting one of endless length, 

Or briefer while— 

Were it our last kiss—God would give me strength. 
Dear heart, to smile. 

—Beatrice Barry in New York Times. 



A CHRISTMAS BLESSING. 


Years ago, while Christmas carols echoed all adown 
the street, 

In their home a lonely couple sat, their evening 
meal to eat; 

“What’s thy sorrow?” asked the good man of his 
wife, who silently wept; 

“Mourning am I for our Rachel.” To her side he 
softly crept; 

Talked they long, till call for service to the cottage 
swift was sent; 

Loath to leave his wife so lonely, sadly forth old 
Jerry went. 

Past the windows brightly lighted, all aglow with 
Christmas cheer, 

Meeting parents hasting homeward with the gifts 
for children dear; 

Pausing where his aid was needed, heard a child 
voice singing low 

All about the Christ-child, coming to our earth so 
long ago. * 

“ ’Tis the orphan,” said the porter; “much she 
wanders sad and alone; 

Homeless child; I fain would take her, but I scarce 
can feed my own.” 

Jerry at his work was musing, thinking of his dear, 
lost child, 

When he caught the sweet words ringing, “Peace 
on earth and mercy mild.” 

Surely ’twas time for mercy. Quick to think and 
act, he said: 

“To my home I’ll take the singer; she shall no 
more beg for bread.” 

As the midnight bells were ringing out upon the 
frosty air, 

Jerry reached the little cottage with his Christmas 
gift so rare.” 

When the good wife heard the story, “We can’t do 
too great a thing.” 

Said she, softly, “since God gave us his own Son 
to be our King!” 

Then a heavenly guest was with them, for when 
warm hearts, beating true, 

Open to take in the lost ones, Jesus Christ will 
enter, too.” 


Rice, Cheese and Eggs. 


Put a layer of cooked rice in a buttered dish, 
then grated cheese and a layer of sliced hard- 
boiled eggs; sprinkle with buttered crumbs and 
salt. Repeat this, add milk until it may be 
seen through the rice. Cover with buttered crumbs 
and bake in moderate oven thirty minutes. 


Nut Loaf. 

One cup mashed potatoes, one cup peanuts, one 
egg, one-third cup milk, salt and pepper. Grind 
nuts, mix with mashed potatoes, add beaten egg 
and seasoning; bake 20 minutes. Serve hot with 
a white sauce. 


Hominy Fritters. 

Take one pint of hot boiled hominy, two eggs 
and half a teaspoonful of salt and a tablespoon¬ 
ful of flour; thin it a little with cold milk; when 
cold add a teaspoonful of baking powder; mix 
thoroughly, drop tablespoonfuls of it into hot fat 
and fry a delicate brown. 


Baked Scallops. 

Wash and drain a pint of scallops. Mix half a 
cupful of melted margarine with a cupful of 
crushed cracker crumbs and half a cupful of soft 
bread crumbs. Cover the bottom of a buttered 
baking dish with the crumbs and add half the scal¬ 
lops. Sprinkle lightly with salt and paprika, mois¬ 
ten with a few tablespoonfuls of cream and repeat 
with the remaining ingredients. Have the but¬ 
tered crumbs on top and bake in a hot oven for 
twenty-five minutes. 


Kidney Bean Stew. 

One-half cup kidney beans, one-half onion, one 
tablespoon rice, two cups canned tomatoes, two 
small potatoes, one tablespoon butter, seasoning. 
Let beans soak over night, then cook beans, onion 
and rice till nearly tender in two cups water; add 
tomatoes and sliced potatoes and seasoning and 
cook till tender. Serve hot. 





THE RAINBOW 

M Y heart leaps up when I behold 
a rainbow in the sky. Blessed be 
thou Iris, the Goddess of the Rain¬ 
bow. As such was the messenger of Peace 
to all the inhabitants of the earth. 

“Peace, peace, perfect peace.” 


D UTY is the child of Love— 

Twin brother of Fidelity 
And cousin of the Graces Three , 
Of Faith, of Hope and Charity. 

The youth’s fast flying feet fare on 
With Hope toward the distant goal 
To find there’s only true Success 

When Duty guards both heart and soul. 

When, if their trust has e’er been true 
When sands of time are nearly run: 
Peace comes, a messenger for all 

And gently whispers them “Well done.” 


OUR PEACE 


J UST be heartened by eagerness, our 
zest calmed by serenity. If we 
follow the fire alone we become 
restless and dissatisfied; if we seek only 
for peace we become like the patient beasts 
of the field. 

Arthur Christopher Benson. 


Macaroni Cutlets. 


Break two ounces of macaroni into very small 
pieces and cook in boiling water with a little salt 
until tender; then strain; melt one ounce of mar¬ 
garine, mix in one ounce of flour and add gradually 
one scant gill of strained brown stock. Cook, 
stirring constantly, until the mixture leaves the 
sides of the pan, then add t|he macaroni, the 1 
yolk of one egg, lightly beaten, salt to taste, 
paprika, Worcestershire sauce and a few drops of 
kitchen bouquet. Mix well and turn out op a flat 
platter. When cold divide into six portions, form 
with floured hands into cutlet forms and fry in 
deep, hot fat until well browned. Serve with a 
cheese sauce. 


A Delicious Dish of Samp. 

Soak a cup of samp (large hominy) over night. 
Boil till soft. Make a white sauce, sufficient to 
cover the samp in a baking dish, grate cheese over 
the top, and brown in the oven. 


A Good Luncheon Dish. 

Chop a little left-over spinach, heat and spread 
over a slice of hot toast. Place on top of this a 
poached egg. 


American Toast. 

To one egg thoroughly beaten, put one cup of 
sweet milk and a little salt; slice light bread and 
dip into the mixture allowing each slice to absorb 
some of the milk; then brown on a hot buttered 
griddle or thick bottomed frying pan; sprinkle 
equal parts of cinnamon and powdered sugar over 
hot bread. 


Any soup (potage) made with potatoes does not 
need flour. 


Any broiled fish, meat or poultry can be fried 
without flour. 


I DO the very best I know how—the 
very best I can; and I mean to keep 
doing so until the end. If the end 
brings me out all right, what is said against 
me won’t amount to anything. If the end 
brings me out wrong ten angles swearing 
I was right would make no difference. 

Abraham Lincoln. 

T HEN away with Longing, and ho! 
for Labor! 

And ho! for Love each one for his 
neighbor, 

For a Life of Labor and Study and Love 
Is the Life that fits for the Joy above. 


SLEEP TO WAKE 


O NE who never turned his back, 
but marched breast forward, 
Never doubted clouds would break; 
Never dreamed, though right were worsted, 
wrong would triumph; 

Held we fall to rise, are baffled to fight 
better, 

Sleep to wake. 

Robert Browning.. 


A LL reforms and all mental healing 
must result from changing the mind. 
When the mind is changed the 
man is changed. 

O. S. Marden. 


T HE stars of heaven are free be¬ 
cause in amplitude of liberty their 
joy is to obey the laws. 

Wm. Watson. 

T HE world wants men, light hearted 
manly men. Men who shall join its 
chorus and prolong the psalm of 
labor and the song of love. 


A FEW ECONOMICAL RECIPES FOR (MEAT 
AND WHEAT DAY). 

To Use a Ham Bone. 

Put the ham bone and one pound of split peas 
in three quarts of water and simmer for four or 
five hours. Strain through a sieve and thicken 
with a little flour. It makes an excellent soup. 

To Use Any Scraps of Meat—Meat Souffle. 

Put pieces of any kind of meat through the 
meat chopper. To two cups of meat add one cup 
of white sauce, flavor with onion juice. Add beaten 
yolk of one egg. Cook one minute. Add white of 
egg beaten stiff. Pour in baking dish and bake 
twenty to thirty minutes. 

Baked Pork and Beans. 

The beans must be at least eight hours in water 
in advance, then baked with the salt pork about 
two hours with a chopped onion, one spoonful of 
English mustard and two spoons of molasses. 

An Economical Entre Dish—Mock Patti Fois Gras. 

(Noted French Dish). 

Bake slowly in the whole piece one pound 
calves liver and a little water one hour; when 
cold grate and then mix one pound nut butter 
(substitute) when creamy to grated liver; mix 
thoroughly, then add the grated juice of a raw 
onion (large) and salt to taste adding paprika. 
(Truffles chopped coarsely may be added if de¬ 
sired.) Pack in a jar or small butter crock and 
use next day; then spread on toast, garnish top 
with the chopped white and yolk of one hard 
boiled egg. Serve watercress on the side of toast. 

Stuffed Fresh Ham. 

Have butcher take bone out of a four to five lbs. 
fresh ham; make a dressing of stale war bread 
to which has been added a little chopped apple, 
onion, parsley. Lay ham open after being washed 
and dried and PRESS dressing in, then roll and 
sew the ham up always pressing the meat into as 
long and narrow a piece as possible Roast three 
and one-half hours in a slow oven. Serve hot 
with apple sauce. The next day or through the 
week. It makes a delicious. cold dish with French 
fries and the hot gravy. 


H APPINESS is a wayside flower, 
rare orchid only 'to be purchased 
free to all who pluck it, not a 
by the rich. There is a bit of joy in every 
floating fleecy cloud, every golden sunset 
tint in each day’s evening sky. There is 
music in the free winds of heaven if hearts 
are a-tune to catch the harmony. 

—M. G. Woodhull. 


G IVE me Thy harmony, O Lord, 
that I 

May understand the beauty of the 

sky, 


The rhythm of the soft wind’s lullaby 
The sun and shadow of the wood in spring 
And Thy great Love that dwells in every¬ 
thing. 

Alexander Pringle. 

THE CALL 

I SAW the mountains stand 

Silent and wonderful and grand, 
Looking out across the land 
When the golden light was falling 
On distant dome and spire; 

And X heard a low voice calling, 

“Come up higher, come up higher, 

From the lowland and the mire, 

From the mist of earth desire, 

From the vain pursuit of pelf, 

From the attitude of self; 

Come up higher, come up higher.’’ 

James G. Clark. 



An Unusual Delicious, Economical Dish to Serve 
at a Dinner Party of 12 at a Small Expense. 


Purchase five pounds of Hamburg steak, cut 
coarsely one-half green pepper and boiil one cup 
French chestnuts five minutes; when cold cut up 
and add to green pepper and mix through Ham¬ 
burg together with a little paprika and a generous 
lot of salt to one’s own^udgment. Shape without 
too much handling or ''packing into a long five- 
inch narrow loaf. Over loaf lay seven strips of ba¬ 
con and three large onions sliced, then cover with 
a can of tomatoes and little water. Put in a hot 
oven ten minutes, then place around side of loaf 
fifteen whole raw potatoes, return to oven and 
cook in a slow oven one and one-quarter hours; 
when basting occasionally add liittle water if to¬ 
mato juice becomes dried up. Cook separately 
peas, carrots (cut shoe string), can asparagus; 
heat baby beets and baby onions, string beans too, 
if one wishes an elaborate vegetable display around 
loaf when served at table. Lay vegetables in 
separate sections around sides of platter. Garnish 
with lemon and lettuce buds With this meat 
currant jelly should be served. 

Make gravy by adding three quarts water to 
roasting pan and later the thickening after pota¬ 
toes and meat are taken out of roasting pan. 

Pot Roast. 

Take two pounds of lower round of beef, heat 
a pot very hot, put in some suet and brown the 
meat on all sides. Roll it in flour, then pour one 
cup of boiling water carefully so as not to wash 
off the flour. Add one onion, a carrot, a pepper, 
cover tightly and simmer gently three hours. 


In the present cry of the high cost of 
living, it is interesting to note the follow¬ 
ing condensed Civil War Statistics : 

Probably nine-tenths of the citizens of 
the United States, born since the Civil War, 
think the average is higher than ever be¬ 
fore known in this country. But that is 
not the fact. 

It is true that the average of commodity 
prices at present is very considerably high¬ 
er than it has been at any time in the last 
half century, or since 1868 to be exact, and 
at the 'top prices of early last summer the 
peak was up to the level reached in 1863. 

But in the last half of the year of 1864 
and in the early months of 1865 the aver¬ 
age price of commodities soared to an alti¬ 
tude as yet not closely approximated in the 
present war conditions. The high point 
reached in the latter part of 1864 was 
nearly double the present existing aver¬ 
age. 

N O battle’s lost that leads to braver 
living, 

No helping hand but strikes a 
chiming bell, 

Each wave flows back from tide of gen¬ 
erous giving 

Repeating still, live radiantly, live well. 

Anna Herbert. 

A chievement of whatever kind is 
the crown of effect, the diadem of 
thought. Great men are they who 
see that the spiritual is stronger than any 
material force. That thoughts rule the 
world. Emerson. 




WAR BREADS. 


Eggless Corn Bread. 

Two cups cornmeal, one cup flour, two table¬ 
spoonfuls sugar, two tablespoonfuls butter, two 
cups milk, one teaspoonful salt. Mix dry ingre¬ 
dients, add milk and melted butter. Bake in 
moderate oven in loaf or muffin tins. This makes 
two thin loaves or two dozen muffins. 

Graham Bread. 

One cup molasses, one tablespoonful fat, four 
cups hot water, one-half yeast cake (dissolve in 
one-quarter cup water), six cups graham flour; 
bread flour to make a stiff dough. Salt. Add hot 
water to molasses and fat, let cool; then add yeast 
and flour. Mix and knead hard; let rise over 
night; shape into loaves and let rise to double its 
bulk. This makes four loaves. (Rye flour and 
cornstarch can be used in the place of wheat flour). 

“Old Glory Bread’’—Straight Dough Method. 

One quart water, one ounce salt, one-half 
ounce yeast, twelve ounces whole Wheat flour, 
eight ounces rye flour, two pounds wheat flour. 
Above sufficient for five one pound loaves. 

(To know cup measurements refer to last page.) 

Number One War Bread. 

One quart water, one ounce yeast,, one ounce 
sugar, one ounce salt, three-fifths whole wheat 
flour, one-fifth rye flour, one-fifth flour. Makes 
about four loaves bread. 

Number Two War Bread. 

One quart water, one ounce yeast, one ounce 
salt, one ounce sugar, two-thirds rye flour, one- 
third. flour. 

Rye Bread. 

Two tablespoonfuls sugar, two tablespoonfuls 
shortening, two and one-half fteaspoonfuls salt, 
two and one-half cups hot liquid (water, milk, rice 
water or whey), one-half yeast cake, three cups 
rye flour, four and one-half cups white flour. Add 
hot liquid to sugar and fat; when cool add yeast 
dissolved in one-quarter cup warm water; stir in 
one and one-half cups white flour and let stand 
until light, then mix and knead in yie rest of the 
flour to make a stiff and smooth dough, one that 
will stand up. Let rise over night. Shape into 
loaves, let rise to double its size. Bake in moderate 
oven. This dough is soft and sticky. 


Oatmeal Bread. 


Pour one quart of boiling water over two heap¬ 
ing cups rolled oats, one teaspoonful salt and two 
tablespoonfuls of drippings and allow to cool. Then 
add two-thirds cup molasses or corn syrup, one- 
half yeast cake and two quarts wheat flour; stir 
all with a wooden spoon and let rise over night; 
in morning stir again, and dip with spoon into bread 
tins, let rise again and bake in a moderate oven 
forty minutes. 


Gluten Bread. 


Two cups boiling water, two cups scalded milk, 
two teaspoons butter, two teaspoons salt, one egg, 
one-quarter yeast cake, one-quarter cup warm 
water, three cups gluten. Mix water, milk, salt 
and butter. When lukewarm add dissolved yeast 
cake, egg well beaten and gluten. Let rise, when 
spongy beat well. Add enough more gluten to 
shape. Knead, let rise, shape in loaves; let rise 
and bake one hour. 


Raised Brown Bread. 


Two cups cornmeal, one-quarter yeast cake, two 
cups rye, one-half cup molasses, one teaspoon salt, 
one-eighth teaspoon soda, one-quarter cup luke¬ 
warm water, two cups boiling water. Pour boil¬ 
ing water on corn meal; when lukewarm add dis¬ 
solved yeast cake and remaining ingredients; beat 
well; let rise over night, beat and pour into a but¬ 
tered brown bread tin. Bake in a moderate oven 
from one and one-half to two hours. 


Graham Brown Bread. 


One cup so*ur milk, one cup sweet milk, three 
tablespoons butter, three tablespoons syrup, one 
teaspoon soda (scant), little salt, three cups gra¬ 
ham flour. Bake in moderate oven. 


WAR GRIDDLE CAKES. 

Sour Milk Griddle Cakes. 

One and one-half cups flour, one-half cup corn- 
meal, two tablespoons sugar, one teaspoon soda, 
two cups sour milk, two eggs. Mix in order given, 
beat well; heat a griddle; when hissing hot. grease 
with piece of salt pork on end of fork. Drop a 
tablespoon of batter from tip end of spoon on 
hot griddle; when full of bubbles, turn; when 
cooked on both sides, serve on hot plate. If sour 
milk is very rich, the eggs may be omitted. 

Graham Griddle Cakes. 

One cup graham, one-half cup flour, one table¬ 
spoon sugar, two teaspoons baking powder, two 
eggs, one and one-half cups milk, one teaspoon 
salt; scald milk and pour on to graham flour; 
when cold add remaining ingredients, beat well 
and cook as griddle cakes. 

War Bread Griddle Cakes. 

Two cups stale bread crumbs (made from war 
bread recipe), two cups scalded milk, one teaspoon 
salt, one cup flour, two eggs, two teaspoons baking 
powder. Pour milk on to bread crumbs of old 
Glory War Bread dough and let stand several 
hours; add dry ingredients, mixed and sifted, yolks 
and whites beaten separately and cook as griddle 
cakes. 


Rice nr Hominy Griddle Cakes. 

One cup cooked hominy, one cup milk scalded, 
one and one-half cups wheat flour or half graham 
(graham flour preferably), two eggs, one teaspoon 
salt, one tablespoon sugar, one tablespoon melted 
butter, one cup milk two teaspoons baking powder. 
Pour scalded milk on to rice, let stand over night; 
add dry ingredients, eggs well beaten and last of 
all cold milk. Beat well and cook as griddle cakes. 

Buckwheat Cakes. 

Two cups buckwheat, one-half cup corn meal or 
graham flour, one teaspoon salt, one-quarter cup 
molasses, one-half yeast cake, one-quarter cup 
lukewarm water, two cups warm water, one tea¬ 
spoon soda. Mix buckwheat, cornmeal or graham 
and salt; add dissolved yeast cake, molasses and 
water, beat well. Let rise over night. In the 
morning beat, add soda, beat and fry. Any deep 
pitcher will be found practical for raising these 
cakes. 


WAR CAKES. 

Eggless Chocolate Cake. 

One cup sugar, two cups shortening, one cup 
sour milk, two squares chocolate or two-fifths cup 
cocoa, one teaspoonful soda, dissolved in one tea¬ 
spoonful water, two cups flour, vanilla. Melt choc¬ 
olate and shortening and add sugar. 

Cheap Cream Cake. 

One cup of sugar, one egg, one cup sweet milk, 
two cups wheat flour, or graham (if no wheat 
flour is to be had), one tablespoonful butter, two 
heaping teaspoonfuls of baking powder, flavor to 
taste; divide into three parts and bake in round 
shallow tins. When cold spread cream filling be¬ 
tween layers. 

Apple Sauce Cake. 

One cup brown sugar, twcT tablespoonfuls fat, 
one cup applesauce, two cups flour, one teaspoon¬ 
ful soda, two-thirds cup raisins, spices. Cream 
sugar and fat and add applesauce, raisins, flour and 
soda sifted. Spices. 

Eggless Cake. 

Beat together one teacupful of butter and three 
teacupfuls of sugar and when quite light stir in 
one pint of sifted flour; add to this one pound of 
raisins seeded and chopped; then mix with a cup 
of sifted flour one teaspoonful of nutmeg, one tea¬ 
spoonful of powdered cinnamon and lastly one 
pint of thick sour cream or milk in which a tea¬ 
spoon oif soda is dissolved. Bake in a moderate 
oven one hour. 

Eggless, Butterless, Milkless Cake. 

Two cups sugar, two cups water, two tablespoon¬ 
fuls cinnamon, two tablespoonfuls shortening, 
one-half teaspoonful salt, two cups raisins, two 
teaspoonfuls soda, three cups flour. Boil together 
all ingredients except flour and soda; when cool, 
add the soda sifted in the flour. Bake in moderate 
oven forty-five minutes. Make two cakes. 

Potato Flour Cake. 

Beat yolks of four eggs; stir in one cup granu¬ 
lated sugar, one teaspoon vanilla; then add one- 
half cup potato flour, one teaspoon baking powder; 
sift well together; beat whites of eggs stiff; fold 
in. Bake 40 minutes in a moderate oven. 


Cocoanut Cookies. 


One cup grated cocoanut, one and one-half cups 
sugar, three-fourths cup butter, one-half cup milk, 
two eggs, one large teaspoonful baking powder, 
one-half teaspoonful extract vanilla; use enough 
flour necesary to roll out. 

Cup Custard. 

Mix well one cup hot milk, two yolks of eggs, 
one spoon sugar and flavored as desired, chocolate, 
lemon, vanilla, essence. Cook it in a double 
boiler. 

Economical Apple Tapioca Pudding. 

One-half cup minute tapioca, one quart hot 
water, one-quarter teaspoon of salt; cook fifteen 
minutes in double boiler;. Slice separately in 
quarters seven tart apples; one cup sugar, one-half 
teaspoonful cinnamon; line dish with apples, pour 
tapioca over, then bake one-half hour. 

To Use Stale Bread—Cheese Pudding. 

Soak stale bread in milk. Add a half pound of 
cheese cut in small pieces. Cook on top of the 
stove until a pulp. Add the yolk of one egg, then 
the white of the egg well beaten, salt and pepper. 
Bake in a moderate oven. 

Carrot Pudding, 

One cup grated raw carrot, one cup grated r#w 
potato, one cup grated raw apple, one cup beef 
suet, chopped fine, two cups raisins, one cup brown 
sugar, one teaspoonful soda, one teaspoonful salt, 
one and one-half cups flour. Steam three hours. 

Rice Pudding With Raisins. 

This is an old-fashioned recipe for making rice 
pudding, but it is difficult to improve on it. In the 
original formula sugar was used, but honey can 
be substituted, or even “corn syrup.” Turn into 
a baking dish one quart of milk and add two table- 
spoonsful of washed rice, a pinch of salt, two 
tablespoonsful and a half of strained honey and 
a little grated nutmeg. Set in a moderate oven, 
watch it carefully, and as a white crust forms over 
the top stir it down into the pudding. After it has 
cooked for half an hour stir in three-quarters of 
a cupful of seeded raisins and ten minutes before 
it is cooked cover the top with grated nutmeg and 
do not stir again. Serve cold. 


Brioche. 

(The French delicacy) to be used with graham 
or wheat flour or half and half. 

Four cups flour or two cups flour and two cups 
graham, one teaspoon salt, two tablespoons sugar, 
one-half cup butter, one yeast cake, one-quarter 
cup lukewarm water, eight eggs, one cup milk. 
Scald milk, when lukewarm add dissolved yeast 
cake; add remaining ingredients and beat well for 
one-half hour. Let rise to double its bulk, cut 
down, keep in ice box over night; in morning shape 
for coffee cakes, make into biscuit, then into finger 
shapes, twist ends in opposite directions, shape.in 
crescents, let rise in pan. Bake in moderate oven. 
Brush with confectioners’ sugar dissolved in boil¬ 
ing water. 

Hominy and Corn Muffins. 

One-quarter cup corn meal, one cup scalded 
milk, one-quarter cup sugar, four teaspoons bak¬ 
ing powder, one^quarter cup hominy, one tea¬ 
spoon salt, two tablespoons butter, one-half cup 
boiling water, two eggs. Cook hominy, salt, butter 
and boiling water twenty minutes. Cool; scald 
cornmeal with hot imilk; add sugar and hominy, 
yolks of eggs; beat well; add baking powder and 
beaten whites of eggs. Bake in hot buttered gem 
pans twenty to thirty minutes. 

Economical Oatmeal Muffins. 

One cup scalded milk, one cup cold cooked oat¬ 
meal (left over from any meal service), one-quar¬ 
ter cup sugar or one-quarter cup molasses or one- 
half cup fountain concentrated syrup of any kind, 
one-half teaspoon salt, one-half yeast cake, one- 
quarter cup lukewarm water, two or three cups 
flour or hailf wheat and half graham. Mix oat¬ 
meal, scalded milk, sugar and salt. When luke¬ 
warm add dissolved yeast cake; add flour to make 
a stiff batter, heat five minutes; let rise over night. 
Beat and fill buttered gem pans one-half full; 
let rise. Bake in moderate oven one-half hour. 

Soldier Sweets without Sugar. 

One-half cup sweet chocolate, one-quarter cup 
raisins, one-quarter cup peanuts (roasted or not), 
one-quarter cup shredded wheat. Melt chocolate 
in double boiler and put raisins and peanuts 
through meat grinder. Pick shredded wheat apart 
(fine), and add peanuts and raisins to melted 
chocolate; then add shredded wheat very slowly 
and stir while adding wheat. Pour in buttered 
pans and cut lin squares. 


SOME HELPFUL MENU’S 
For Wheatless, Meatless, Beefless Days 


MONDAY (FISH DAY) 

Breakfast 

Baked Apples with leftover jelly made 
into a thin syrup 
Rice Croquettes with Tomato 
American Toast made out of war bread which may 
have become stale. 

Coffee 

Luncheon 

Puree of Celery Croutons 

Lettuce Sandwiches Tea Cocoa Junket 

Dinner 

Boiled Codfish 
Potatoes, Beets and Carrots 
Celery Salad made with Cold Sweet Potatoes 
and Little Apple 

Cup Custard ' Nut Cookies 

TUESDAY (BEEFLESS DAY) 

Breakfast 

Stewed Dried Apricots Uncooked Cereal 

or some form of war griddle eakes 
Raised Oatmeal Muffins Coffee 

Luncheon 

Browned Fish Hash 

(Vegetables and Fish from previous dinner) 
Sweet Pickles Reheated Rolls 

Economical Apple Tapioca Pudding 

Dinner 

Tomato Soup (without stock) 

Macaroni Cutlets Cheese Sauce 

Spinach 

Cheese Pudding made pf stale bread 



WEDNESDAY (WHEATLESS DAY) 
Breakfast 
Halved Grapefruit 

Fried Salmon Steak Coffee 

Luncheon 
Baked Scallops 
Potato Biscuits (potato flour) 
Cinnamon Apple Sauce 
Dinner 

Vegetable Soup or Split Pea Soup made from 
Ham Bone 
Kidney Bean Stew 

Waldorf Salad Corn or Asparagus 

Coffee French Dressing Cream 

THURSDAY (MEATLESS DAY) 
Breakfast 

Steamed Cereal with Fig Sauce 
Omelet Potato Chips 

Coffee 

Luncheon 
Nut Loaf 

Celery Brown Bread 

Fruit Salad 

Dinner 

Potato Soup with Parsley 
Baked Beans with Pimentoes 
Stewed Vegetable Dauphinoise Corn Bread 
Prune Whip with war Eggless Chocolate Cake 

FRIDAY (FISH DAY) 

Breakfast 

Stewed Dried Peaches or Apple Sauce 
Uncooked Cereal 

Waffles Honey 

Coffee. 

Luncheon 
Vegetable Salad 

Brown Bread Cocoa 

Carrot Pudding Shredded Dates 

Dinner 

Planked Mackerel with Potato Border 
String Beans 

Orange Salad Maple Sauce 

Rice Pudding with Raisins 

Copyright 1917. bv 
Eleanor Dambmann-Baker 
All Rights Reserved 


SATURDAY (WHEATLESS DAY) 
Breakfast 

Stewed Prunes with Lemon 
Hominy Croquettes Brown Bread Toast 

(Rye and Cornmeal) 

Coffee 

Luncheon 

Creamed Fish in Casserole 
(Leftover Fish) 

Baked Potatoes 
Fruit 

Dinner 

Clear Soup with Tapioca 
Cauliflower Sweet Potatoes 

Lettuce Leaves with chopped Beats or leftover 
Green Beans 
French Salad Dressing 

SUNDAY (MEAT AND WHEAT DAY) 
Breakfast 

Assorted Fruit cut up in Compot 
Hominy Fritters 
Coffee 

Luncheon or Supper 

Meat Souffle Pulled Bread 

Celery 

Coffee Peanut Cookies 

Dinner 

Puree of Asparagus Soup 
Baked Stuffed Fresh Ham with Apple Sauce 
Grape Jelly Mashed Potatoes 

Green Peas 

War Eggless Chocolate Cake 


Pineapple Ice 


v\- - 

To Know Value of Cups in the Event a Recipe Calls 

for Pounds or Ounces Will be Found Helpful. 

Use always a measuring cup divided mtoythirds 
and quarters. 

Following is a complete schedule: 

Two cups lard makes one pound. 

Two cups butter makes one pound. 

Four cups pastry or bread flour makes one pound. 

Three and seven-eights cups entire wheat flour 
makes one pound. 

Four and one-half cups graham flour piakes one 
pound. 

Four and one-half cups rye flour makes one 
pound. 

Four and two-thirds cups cornmeal makes one 
pound. 

Four and three-quarters cups rolled oats makes 
one pound. 

Two and three-quarters cups oatmeal makes 
one pound. 

Four and one-third cups of coffee makes one 
pound. 

Two cups granulated sugar makes one pound. 

Two and two-thirds cups powdered sugar makes 
one pound. 

Three and one-halif cups confectioners’ sugar 
makes one pound. 

Two and two-thirds cups brown sugar makes one 
pound. 

Two cups chopped meat makes one pound. 

One and seven-eighths cups rice makes one 
POEWi, 

Two cups raisins (packed) makes one pound. 

Two and one-quarter cups currants makes one 
pound. 

Two cups stale breadcrumbs make one pound. 

Nine large eggs make one pound. 

Two tablespoons butter makes one ounce. 

Four tablespoons flour makes one ounce. 

Six tablespoons baking powder makes one-half 
ounce. 

Three teaspoons makes one tablespoon. 

Sixteen tablespoons dry ingredients make one 
one cup. 


